Cinnamon roasted pumpkin puree is a delicious and nutritious pumpkin dessert. How to make a dietetic pumpkin puree? Discover a simple recipe for a dessert from roasted pumpkin!
Cinnamon roasted pumpkin puree is an extremely tasty, aromatic, and simple-to-prepare pumpkin dessert.
Roasted pumpkin puree can be eaten alone or as a sweet addition to, for example, bread, sweet pancakes, salads, oatmeals, or puddings.
Pumpkin puree can be made from any type of edible pumpkin. Depending on the chosen type of pumpkin, the taste of the puree will slightly differ.
Pumpkin has numerous health properties – it is rich in various vitamins and minerals, yet contains very few calories. There are many varieties of pumpkins, but each is nutritious, valuable, and low in calories.
How to make puree from roasted pumpkin? Discover a simple recipe for pumpkin puree!
Preparation time: 15 min
Calories: 107
Protein: 3 g
Carbohydrates: 23 g
Fats: 3 g
Ingredients for cinnamon roasted pumpkin puree:
- Pumpkin about 1/3 of a medium piece (300 g)
- Calorie-free sweetener, e.g. erythritol 3 tablespoons (30 g)
- Cinnamon
Preparation of cinnamon roasted pumpkin puree:
Step 1: Wash and dry the pumpkin. Then cut off a piece and remove the fibers and seeds. Peel off the skin (place the piece on a cutting board and peel downwards with a knife) and cut into several centimeter-sized pieces of similar size.
Step 2: Transfer the pieces of pumpkin onto a baking sheet lined with parchment paper (keep small gaps between each piece). Place in an oven preheated to 200 degrees Celsius and bake until soft, which should take about 10-15 minutes.
Step 3: Transfer the baked pumpkin pieces into a blender container. Add sweetener and a pinch of cinnamon. Blend into a smooth and uniform mass. If necessary, add a little water.
Step 4: Transfer to a convenient container. Eat warm or cold.
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